Toasted Coconut Cheesecake Bars
Ingredients
Base
- 70g or 2/3 cup almond meal
- 40g or 1/3 cup coconut flour
- 2 Tbsp or 40ml coconut oil melted
- 2 Tbsp or 40ml rice malt syrup
Filling
- 1 cup cashews or 150g (soaked for 30mins in boiling water or overnight then rinsed and drained)
- 1/2 cup coconut cream or milk
- 30ml coconut oil
- 1 tsp coconut or vanilla extract (optional)
- 1/3 cup natural sweetener (white stevia/erythritol, coconut sugar, maple, rice malt) (more to taste)
- juice and zest of 1 lemon (1/3 cup juice)
- 1/4 tsp salt
Mango layer
- 1/2 of filling (above)
- flesh of one large mango
Toasted coconut topping
- 1/2 cup coconut flakes
- 1 Tbsp rice malt syrup
- 1 tsp coconut oil
Preparation
Mix in a bowl and press into a lined tin or silicon molds
Blend all ingredients in a blender until smooth
Divide in half for double layer effect
Spoon plain filling over base
Place in the freezer while you prepare the second layer
Blend until smooth for the mango layer
Pour over vanilla base
Stir the coconut in a dry frypan over medium heat until lightly browned
Add the syrup and oil and stir until coated
Spoon over bars and press down lightly
Chill cheesecakes overnight
Can be stored and eaten from the freezer, thaw for a few minutes prior to consuming
